Creamy Corn Chowder
Shared By: Pick Fresh Foods
Serves: 4-6
- 1 Tbsp olive oil
- 1 cup chopped sweet yellow onions
- 2 tablespoons unsalted butter
- ¼ cup flour
- ½ teaspoon ground turmeric
- ½ teaspoon ground black pepper
- 1 teaspoon kosher salt
- 8 cups vegetable broth
- 3 cups 1-inch diced yellow potatoes, unpeeled (1½ pound)
- 5 cups corn kernels, frozen (24 oz)
- 1 cup low-fat half-and-half
- 1 cup sharp white natural cheddar cheese, grated
- 4 slices bacon, cooked to crisp
- In a large stockpot over medium heat, add olive oil. Add the onions and sauté until onions are soft and translucent.
- In a small bowl combine the flour, salt, pepper, and turmeric.
- Add the butter to the onions. Once melted stir in the flour mixture and cook for 2-3 minutes.
- Whisk in the vegetable broth.
- Add potatoes, bring to a boil, reduce heat and cook over medium heat for 20 minutes, or until the potatoes are tender.
- While the potatoes are cooking, cook the bacon (stovetop or microwave) until crisp. Cool and dice into small pieces, set aside.
- Stir in the corn to the soup, cook for 3 minutes.
- Lastly, add the half-and-half and the cheese. Cook for 5 more minutes, until the cheese is melted.
- Serve soup and top with bacon.
Slightly Adapted from Ina Garten
Recipe by Pick Fresh Foods at https://pickfreshfoods.com/creamy-corn-chowder/
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